Crockpot Chicken Enchilada Soup
Serves 8
The Stuff:
- 2 lbs of chicken breasts, fresh or frozen (approx 3-4 frozen breasts)
- 1 can corn, drained
- 1 can enchilada sauce, I prefer mild
- 1 can Rotel (tomatoes with green chilis)
- 1 can black beans, drained
- 1 tbsp taco seasoning, optional
- optional toppings: sliced avocado, shredded cheese, sour cream, tortilla strips, lime
What you do:
In a large crockpot, place the chicken breasts. Then pour the corn, enchilada sauce, rotel, and black beans on top, along with the taco seasoning, if desired. Cook on low for approx 8 hours, break apart chicken before serving. Top as desired (I like all the things!)
Nutrition Stats
(per 1/8th serving without toppings)Cals: 226
Carbs: 19 g
Fat: 4 g
Protein: 26 g
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